Homemade & Yummy

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Refrigerator Pickled Zucchini Recipe

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Is your garden overrun with zucchini? This Refrigerator Pickled Zucchini Recipe is for you.

Zucchini ribbons, pickling brine and a day or two in the fridge produce the most amazing quick zucchini pickles ever. Perfect topping for burgers and sandwiches.

A jar of Refrigerator Pickled Zucchini ready to eat.

Pickled Eggs is still my most popular recipe on the blog. If you have read that post, you would know I am NOT a canner/preserver per say. Quick pickles are my way to a great tasting condiment. This zucchini pickle recipe is super easy. After all, this time of year you can never have too many ways to use the harvest. Although they are delicious, we can only eat so many zucchini muffins.


Zucchini getting sliced into ribbons.

How To Make Refrigerator Pickled Zucchini

Easy zucchini pickles are perfect for people (like me) that don’t want all the work involved in the traditional canning method.

  • Slice the zucchini into ribbons.
  • Remove excess liquid (see recipe).
  • Boil brine (this takes 5 minutes).
  • Pack zucchini into jars.
  • Add brine.
  • Put the lid on the jar.
  • Place in refrigerator.
  • In a few days, you will have pickled zucchini.

Zucchini ribbons that have been drained and squeezed, ready to put into jars.

Quick zucchini pickles are not like fermented pickles (the traditional canning method). Refrigerator pickles will last about 2 months. I have a pickled onion recipe you might like to try as well.

To cut the zucchini into ribbons I used a spiralizer. Do you have one? This really is a fun kitchen gadget. I will include a link below for the one I use. It is great for making zoodles too. Greek Zoodle Salad is a favourite around here. If you are looking to cut some carbs out of your diet, try Zucchini Noodles with Shrimp for an easy weeknight dinner. Have you tried Zucchini Gazpacho?

Pickling brine ready to pour over the zucchini ribbons in the jar.

Refrigerator Pickled Zucchini Tips

  1. There are a few tips to make sure your zucchini refrigerator pickles turn out perfect.
  2. Prepare the jars and lids (wash with hot, soapy water, rinse and dry).
  3. I even poured boiling water in mine just to make sure I got all the soap out.
  4. Wash and dry the zucchini before slicing.
  5. Tightly pack the ribbons into jars (leaving a bit of room at the top).
  6. Pour the HOT brine into the packed jars (chances are you will have extra brine).
  7. Lightly tap the jars to remove air bubbles, and top off with additional brine.
  8. Tightly seal the jars.
  9. Let the jars cool before placing in the refrigerator.
  10. Refrigerate for at least 48 hours before eating (pickles improve with age).

Overhead shot of zucchini ribbons and brine in the jar, with pickling spice.

Feel free to experiment with the brine. Some recipes will use equal amounts of vinegar and water.  For this pickled zucchini recipe, I used more vinegar than water.

The type of vinegar you use will produce different results as well. I used rice wine vinegar, but you can experiment with white vinegar, cider vinegar, white wine vinegar, or a combination. It is best to avoid concentrated kinds of vinegar like malt or balsamic.

Close up of pickled zucchini in a jar, ready to eat.

I did not include salt in my brine (but feel free to add some) since I used salt to remove excess liquid in the zucchini ribbons before placing them in the jar. I added a small amount of sugar, but you can omit that if you like.

Pickling spice is the flavouring in this recipe. Feel free to experiment with fresh herbs such as dill, thyme or rosemary (add them to jar before pouring in the brine). Whole spices such as mustard seed, peppercorns or chili flakes work great in the brine (especially if you want to add a bit of spicy heat). If you like garlic, by all means, add that too.

A fork full of refrigerator zucchini pickles .

So there you have it, my version of quick Refrigerator Pickled Zucchini. Super easy to make, even if you have never made pickles before.

After a week in the fridge, I was eager to see how these tasted. Hubby grilled up some Octoberfest sausages for the taste test. I stuffed a bun with that juicy sausage, topped it with honey mustard, and piled on these zucchini pickles. WOW! They had a nice tang, and I think they are the perfect alternative to sauerkraut.

Refrigerator Zucchini Pickles on top of a sausage in a bun.

If your garden runneth over with zucchini, make these quick pickled zucchini ribbons. HINT they make a GREAT food gift too.

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Refrigerator Pickled Zucchini Recipe pin image.

A jar of Refrigerator Pickled Zucchini ready to eat.

Refrigerator Pickled Zucchini Recipe

Course: Condiment
Cuisine: Canadian
Keyword: quick pickles
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 20 servings
Calories: 13 kcal
Author: Homemade & Yummy

Zucchini sliced into ribbons, with the help of some brine make the most delicious Refrigerator Pickled Zucchini you have ever tasted. Super easy, even a novice can make pickles in no time.

Print

Ingredients

  • 25 ounces zucchini (sliced into ribbons)
  • 1 tsp Kosher salt

For the Brine:

  • 1 cup rice wine vinegar
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp pickling spice
US Customary - Metric

Instructions

Prepare The Jars:

  1. Wash jars and lids with hot soapy water and rinse well.

  2. You can also then pour boiling water into the jars to ensure all the soup is out.

  3. Let air dry, or dry with a cloth.

To Prepare The Zucchini:

  1. Wash and dry zucchini.

  2. Slice into ribbons.

  3. Place in a colander, sprinkle with salt, mix with your hands to distribute.  

  4. Let sit for 10-15 minutes to drain excess liquid.

  5. DO NOT RINSE (that is why I did not add salt to the brine).

  6. Place zucchini ribbons in a kitchen towel, and squeeze to drain the liquid.

  7. Pack tightly into jars, leaving a bit of room at the top.

To Make The Brine:

  1. Combine vinegar, water, sugar and pickling spice into a small pot.

  2. Bring to a boil, and boil for about 2 minutes (to dissolve the sugar).

  3. Remove from heat, and let cool for a couple of minutes.

  4. Pour over the zucchini ribbons in the jar. (I used a knife to move the zucchini a bit so the brine could get all the way down and around the zucchini.)

  5. Be sure to add some of the pickling spice throughout the jar.

  6. Tap the jar slightly to release any air bubbles. You will likely be able to add a bit more brine to the jar at this point.

  7. Tightly seal.

  8. Let cool to room temperature, then place in the refrigerator.

  9. Let sit in the fridge for at least 48 hours (the longer the better).

  10. ENJOY!

Recipe Notes

You will likely end up with more brine than you will need.

This recipe made 1 jar!

Nutrition Facts
Refrigerator Pickled Zucchini Recipe
Amount Per Serving
Calories 13
% Daily Value*
Sodium 119mg 5%
Potassium 92mg 3%
Total Carbohydrates 2g 1%
Sugars 2g
Vitamin A 1.4%
Vitamin C 7.8%
Calcium 0.7%
Iron 0.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. These pickles are gorgeous! Love how the ribbons add such a unique texture and volume to the plate. I cleaned out my pantry this weekend and found that I have 13 different types of vinegar. I think the orange blossom champagne vinegar would go great with zucchini!! Thank you for sharing! Now I just need to figure out ho me to duplicate those ribbons without a spiralizer.

    Reply

  2. Now I love anything pickled! Well, almost anything picked. But I love pickled peppers, onions, and pickles of course. I never thought about pickled zucchini. This is an awesome condiment. Thanks for sharing.

    Reply

  3. What’s the texture of these pickled zucchini like? I always think of pickled vegetables, like carrots or cauliflower or cucumbers, as crunchy, but zucchini tend to be much softer. Do they have a good crunch?

    Reply

  6. Now I have another great recipe to use for all the zucchini I have from the garden. I love pickled vegetables and I can’t wait to make these to have on hand.

    Reply

  7. Oh my gosh I’ve never thought to make pickled zucchini! This sounds so good, and a perfect way to put a spin on the “same old” zucchini dishes. I have a bunch of zucchini in the fridge, I’ll definitely need to give this a try

    Reply

  9. I used to can zucchini pickles, years ago – my mom was allergic to cukes and I thought I’d make her an alternative! But I haven’t canned in years, and haven’t even thought about the zucchini pickles. I”m the only one in my current family who enjoys pickles, so making a single jar, just for myself, is perfect!

    Reply

  10. I am big fan of zucchini and always look for new ways to eat it. This recipe is so creative plus it looks so pretty and delicious too. Can’t wait to try this recipe. YUM!

    Reply

  11. This is a lovely recipe! These pickled zuccini look so pretty and delicious! I haven’t had time to grow any vegetables this year but I’ll definitely keep your recipe!

    Reply

  12. This is pure genius, and thanks so much for the tips!! I have a spiralizer, always have zucchini on hand, and love to quick pickle. But somehow I’d never put it all together. I’m doing this!!!!

    Reply

  13. Why oh why have I never thought to do this? Anyone who has ever planted zucchini in their garden knows you end up with an abundance and feel stuck, unsure of what to do with it all. (You can only make so much zucchini bread!) This idea is perfect though. I’m saving it for my gardening adventures next year 🙂

    Reply

  14. As someone who loves to preserve but also finds himself tight on time (like… all the time), I love how quickly this comes together. I mean, spiralized pickles? No chopping? Heck yes! And it’s certainly nice to have something so tasty and fast and easy to store because no matter how fast it is you’ll probably have more zucchini to pick by the time you’re done with this batch! Lol.

    Reply

  15. Oh my gosh, I’ve never thought of making pickled zucchinis before, but genius! They sound like the perfect fresh, summer topping / side. And headed over to check out those pickled eggs, too!!

    Reply

  16. My neighbors have SO MUCH zucchini and she’s been asking me for recipes. Now I have a great one to give her! And I love that they don’t require actual canning since that makes it so much easier. Great idea for the brats too.

    Reply

  17. I’m planning on making these zucchini pickles as soon as we have a kitchen. We love a spicy taste so we thought we’d add some hot peppers to it as well. I can’t wait to see how they turn out. We love Italian giardiniera and I thought we could just use the zucchini spirals. What a great condiment for summer.

    Reply

  19. I can’t wait to make these! I want to smother my burgers in them! I bet they would taste amazing with some grilled chicken too! I have never pickled before because it feels intimidating, but this method looks like something I can handle.

    Reply

  20. Love zucchini and this is such a yummy twist on pickles! I bet this would be a yummy side to a sandwich for lunch! I also usually make homemade foodie gift baskets for Christmas for family and this would make a lovely addition 🙂

    Reply

  21. Your pickled zucchini looks delicious, I haven’t tried pickled Zuchini. I need to give it try. I like the idea of cutting zucchini into ribbons/

    Reply

  22. I’ve never thought about picked zucchini before. Great idea! And I love how you put it on a sandwich, sounds delicious.

    Reply

  23. Wow!!! I never thought of pickling a zucchinis. Such a wonderful idea. I LOVE it! It’s great way to use all the garden zucchinis + it’s so healthy for digestion and gut. + I bet is soooo tasty in a sandwich. Can’t wait to try this.

    Reply

  24. I love the sound of this recipe. I’ve been getting into pickling vegetables since I started making my own Kimchi. Pickled zucchini is next on my list 🙂

    Reply

  25. OMG…why have I not thought of this before? This is such a tasty and healthy way to use up the abundance of zucchini we have. Thanks for the easy and step by step directions, An awesome recipe, I’m definitely going to make these.

    Reply

  28. I’ve done lots of canning in my lifetime but I haven’t pickled zucchini. Lots of cukes and other veggies but not the squash. I think spiralizing it is so clever — it would fit on a sandwich much better than in slices. I do like pickles and so does Hubby. This is one recipe I’ve got to try. Zucchini are pretty plentiful in the stores – even in the off season. Looking forward to trying it.

    Reply

  29. Some mean animal ate the tops off all of my zucchini plants this year.. sooooo yeah. I didn’t get a single one. BUT I’m going to (probably) try again next year! And maybe I’ll use chicken wire lol. I love this idea though- it’s so simple and delicious!!!

    Reply

  32. Oh this has me so excited!! I too am NOT a caner (ha!) so anything simple is a winner in my books, I would have never thought to pickle zucchini, but now that you have given me the idea you know I have to make it 🙂

    Reply

  34. I’m the only one who eats pickles in my home. I think the younger generation in my home really miss out on how delicious pickles can be. I’ve always loved pickles. Can’t wait to try this.. Love the ribbons.

    Reply

  36. I like to slice zucchini this way using a speed peeler, then add the zucchini ribbons to burgers, salads, sandwiches etc. What an awesome idea to pickle the zucchini though! That hot dog sounded amazing with the pickle on top. You could use this pickle for so many different things! Thanks for sharing! (:

    Reply

  37. I am LOVING all your pickled recipes! I never thought to pickle zucchini before. I think the last thing I pickled were carrots. These look like they’d be perfect for a summer BBQ and has such a satisfying crunch. I can’t wait to make these Gloria!

    Reply

  38. Growing up, I used to make my own pickle and reading this post made me realize how much I miss pickling. Thanks for sharing this recipe and I should check out pickled eggs too!

    Reply

  41. What a great recipe! I’m so glad I found this because, thanks to a very nice neighbor with a prolific vegetable garden, I have zucchini on my counter pretty much from here on out for the rest of the summer. Love the ribbon method, super pretty. And thanks for the special tips for success. I’m definitely going to be checking out the pickled eggs too (we have 5 backyard chickens so I also always have plenty of eggs)! Great post, Gloria! I’m also pinning this so others can find it. Two thumbs up!

    Reply

  42. What a lovely idea! Zucchinis are a very nice veggie and pickling really works making them even more tasty. I recently did spirals of pickled beets seems that you and me are on the same train of thought =)

    Reply

  45. I love pickled vegetables, and I can’t believe I’ve never had pickled zucchini! Those zucchini ribbons are so gorgeous. I need to use my spiralizer more often! What a great idea to serve this pickled zucchini with Oktoberfest sausages. YUM! They sound so easy to make, too. I’m going to have to try them with the zucchini we bought at the farmer’s market!

    Reply

  46. Ohhh boy these look so tasty I could eat them alone! I love pickles and I’m so not the canning type of girl either. This is just perfect, I love anything quick pickled!

    Reply

  47. I’m not a preserver or canner myself ha ha but you made this look so easy! We do love condiments especially since we’ve been having our fair share of sausages and hotdogs and burgers lately. Delicious!

    Reply

  48. Oh, Gloria — these pickled zucchini look so fabulous. I love the style of spiral you made too. My husband gave me a spiralizer a few years ago and all I can say is IT SUCKS. The hardest contraption to use and the resulting “spirals” are the ugliest things on the planet. What brand is yours — because I need to replace mine? Our family loves pickled vegetables and with the sheer volume of zucchini we’ve been dealing with, this recipe looks like the answer!

    Reply

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